Churn



(Model.)

J. F. FERGUSON.

GHURN. A

No. 252,091. Patented Jal-11.10.1882.

speetive ofthe platform H.

UNITED STATES PATENT OEEIcE.,

i JAMES F. FERGUSON, OF BURLINGTON, VERMONT.

CHURN.

SPECIFICATION forming part of Letters Patent No. 252,091, dated January 10, 1882.

Ap'pnanon and January-14, 1ea1. (Model.)

drawings-and to letters or igures'oi` reference lnarked thereon,which form a part of this speciication.

My invention relates to improvements in rotary churus; and it consists in a rotary body having placed init a platform which is notched so as to tit the openingin the body, and which serves.to guide the butter from the body into a bowl or dish to receive it.

In the drawings, in which similarletters indicate like parts, Figure l is a perspective view. Fig. 2 isa vertical central section. Fig. 3 is a cross section. Fig. 4 is a view in per- A is the body of the churn. It is made of wood and of rectangular form, its width being less than the other dimensions.

B B are the standards, supported by a snitable frame, in the upper extremities ot' which the gud gcons C O are intended to revolve. To one of the gudgeons, O, a crank is attached'. Through the side of the churn and the centerot' the other gudgeon, O', is an opening, D, for

the purpose ot' ventilation. The exterior ventilating-tube is the tube d, which terminates in a funnel at the top, the bottom being in the form of an elbow, which turns at right angles to receive the exterior end ot' the gudgeon O', soas to form a continuous pipe from the interior ofthe churn to the iiange at its top. This elbow rests upon a shoulder in the end of the standard B, the tube being held in a vertical position by the adjustable collar or springclamp E. This arrangement is sufficient, provided the surface ot the cream is below the opening D. Should the churn be filled above that point, ventilation issecured by the addition of thetwo tubes e and f, which are firmly connected together at right angles, the part e being ot' sntcient size and length to bcpassed through the opening D in the churn and gudgeon C and screwed into the elbow ot' the tube d, whilethe part f is designed to stand erect within the churn at a height sufficient to allow the Ventilating-cap g to be above the cream. Perfect ventilation to the interior of the churn is thus obtained under all circumstances without the possibility ot' the escape ot' the cream during the churning process. At the same time the several parts employed can be so readily cleansed and adjusted that they are not liable to taint or derangement.

F is the entrance into the churn. It is hiermetically closed by the glazed coverh by means of a rubber packing and suitable exterior fastenin gs. -V G is an automatic strainer, designed to be fitted into the interior end of the outlet z' of the churn after the process of churningis completed, to prevent any particles of butter running oft with the buttermilk or water.

H is a removable platform to assist in with-V drawing the butter from the churn. It is somewhat longer and narrower tha-n the interior of the churn, and is so notched at one end that when in position this end projects a short distance beyond the opening F, to guide the butter into a butter-bowl placed to receive it.

In operation the grain of the butter is not broken, as the interior of the churn presents no obstacles which produce friction to the cream, while the peculiar shape ot' the box, it being narrow in proportion to its other dimensions, contines the cream in a channel, thereby producing the greatest concussion and falling pressure during each revolution upon each particle of the cream alike with the smallest amount otl power employed, thus causing the easiest and most complete separation possible.

. This simple and reliable system of ventilation secures a free passage for the air into or out of the chu rn, so necessary to promote those chemical changes in the cream which are essential to the production of the best butter.

' The entire device also admits of great ease and readiness in washing the butter and saltingit before it is consolidated into largelumps, thus insuring the greatest unitbrmity as well as the besttexture and grain of the butter.

The removable platform H, being of less lOO width than the churn, allows the buttermilk to revolving body Awith the platform H, notched 1o tlow into the bottom of the cbnmnand permits to tit the opening F in the top of the body, the entire mass of the butter to be 'readily re substantially as shown and described.

moved from the churn Without any liability to In testimony whereofI do aiiixmy signature injury from handling. in presence of two Witnesses.

Having thus described my invention, what I JAMES F. FERGUSON.

claim, and desire to secure by Letters Patent, Witnesses: l

is- CHARLES E. ALLEN,

In a, rotary churn, the combina-tion of the DAVID TWIGG. 

